Based on my ‘Steamed Cream Cheese Cake’, I made a larger steamed cake. As I am such a big fan of Rum & Raisins (Sultanas), I added them to the cake. This ‘Steamed Cream Cheese Cake With Rum Raisins’ is so soft, moist and fluffy like a soufflé. And it is alcoholic, so it’s only for grown-ups.


4 Servings *Use 18cm OR smaller Round Tin


125g Cream Cheese *cut into smaller pieces
60g Butter *cut into smaller pieces
1/4 cup Cream
1/2 cup Caster Sugar
2 Eggs *room temperature
1 cup Self-Raising Flour
1/4 cup Rum-steeped Raisins OR Sultanas

  1. Line the base and sides of a cake tin with baking paper. *Note: You can use a Bamboo Steamer if you have one. Use a large sheet of baking paper to line.
  2. Place Cream Cheese, Butter and Cream in a heat-proof bowl, cover with a plate, and microwave for 1 to 2 minutes to warm and soften.
  3. Add Caster Sugar and Eggs, and use a whisk or hand blender to mix well until smooth. Add Self-Raising Flour and Rum-steeped Raisins OR Sultanas, and combine well.
  4. Heat the steamer with enough water to steam for 30 minutes.
  5. Pour the cake mixture into the prepared cake tin, carefully place the tin into the steamer, cover with lid and cook for 30 minutes OR until cooked through. *Note: I recommend to wrap the lid with tea towel or large cloth, so that water won’t drip onto the cake.
  6. Enjoy the cake warm, though it’s still tasty when cold.